Wholesome Cheesecake | Let’s Eat Cake For Breakfast!

You cannot blame me for wanting cheesecake for breakfast, but also wanting to enjoy it guilt free. I don’t want to brag, but I’ve gotten pretty great and health-a-fying some of my favorite comfort foods, without sacrificing the flavor and all around deliciousness.

The reviews on this “breakfast cheesecake” are in, and I think it’s a success:

I tried (and erred) this recipe a few times, and as a final test, I served some to my personal trainer with a list of the ingredients. “I mean, it’s “healthy” right?!” She assured me that it passed her test, for lean foods AND totally crave-able deliciousness.

So, without further ado, I give you…cheesecake for breakfast!

Prep tips:

Set out your cream cheese a couples hours beforehand, to let it soften up.

You can use any jam you like, strawberry is just my favorite!

For the OG recipe (trials 1-2) I made an oat flour crust, aka blended oats and spices in my blender.

I’ll share it here, but I felt that it lacked the pizzaz I needed. In the end, I swapped it for a granola crust that is easier, and has extra crunch and flavor.

If you want to make the Oat flour crust:

Oat flour crust recipe:

1 & 1/2 cups of oat flour

oat flour is literally just oats blended to a powder in your food processor

5 tbs. of butter-softened

2 tbs. coconut sugar

1 tsp.vanilla extract

1 tsp. cinnamon

Blend this together, and mash into a greased 9in round pan.

Toast in the oven on 350 for 10-15 minutes.

For the granola crust & cheesecake filing:

Cheesecake filling:

2 blocks cream cheese – softened

1 tbs butter – softened

2 tbs honey

3 eggs

2 tbs. jam

Granola crust:

2 cups grnaola

1 egg

2 tbs butter

Mix granola, egg & butter together, mash into 9in round pan.

Bake crust in oven at 350 for 10 minutes or until golden brown

Cream together cheese, butter, honey & eggs

Pour filling over warm crust

Swirl jam into cream cheese filing with a spoon or a knife

Bake cheesecake for 60 minutes at 350, or until the middle doesn’t jiggle! The cheesecake will continue to set and firm up a bit more as it cools.

Let it cool at room temp for about 20 minutes, and then pop it in the fridge for a few hours or overnight to enjoy it chilled!

I loved serving mine up with a heaping spoonful of homemade whipped cream. 😉